Source: Kaye Beatty
Ingredients
1 3/4 c water
1/4 c vinegar
1 heaping T salt
*Jesse's note: This was the only entry for this recipe in Kaye's cookbook. We made it often enough where this was really only a reminder of the ratio of ingredients for "the juice". The general idea is to thinly slice cucumbers (about 1/8 in) and soak in the brine. They can be served immediately but are even better after several hours. If using thin-skinned cucumbers like pickles or English, the skin can be left on. Taking a peeling off of four "sides" of an English cucumber before slicing creates a visually appealing poker chip type pattern. We always added sliced sweet onion, but it can be left out. Chopped fresh dill is also a good addition.